CIOPPINO, CALABRESE

This recipe comes from my maternal Calabrese grandmother and was traditionally made on Christmas eve. Although some cioppino recipes include calamari (squid), mussels, and/or fish chunks (solid bodied fish that hold together during cooking), this contains only shellfish. The two essential ingredients are Dungeness crab and garlic - the more the better. Though hard to find, live crabs, when cooked in the sauce, add a unique element to the dish. Each guest is provided with a nut cracker and pick and a handmade bib (passed down from mother to daughter) and plenty of cloth napkins or towels. A finger bowl at meal's end is a nice touch!

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